I’ll be honest—carrot cake wasn’t always my first choice when it came to desserts. But the moment I tasted a slice of perfectly moist, spiced carrot cake with that rich, velvety cream cheese frosting, I was hooked.
It’s the kind of cake that feels like a warm hug, packed with sweet, tender carrots, crunchy walnuts, and just the right touch of cinnamon.
And that frosting? Oh, it’s the stuff of dreams—smooth, tangy, and absolutely irresistible.
Baking this cake feels like a little act of love. Whether you’re making it for a celebration or just because you need a slice of homemade goodness, this recipe never disappoints. So, let’s get that oven preheated—your kitchen is about to smell amazing!
Carrot Cake With Cream Cheese Frosting Recipe
Ingredients
For the Cake:
- 2 ½ cups (310g) all-purpose flour (sifted)
- 1 ½ cups (300g) granulated sugar
- 1 cup (200g) light brown sugar (packed)
- 1 tsp salt
- 2 tsp baking soda
- 2 tsp baking powder
- 2 ½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- 1 cup (240ml) vegetable oil (neutral-flavored)
- 4 large eggs (room temperature)
- 1 tbsp vanilla extract
- ¾ cup (180ml) buttermilk (room temperature)
- 3 cups (300g) finely grated carrots (fresh, not pre-shredded)
- 1 cup (120g) crushed pineapple (drained)
- 1 cup (100g) chopped walnuts or pecans
For the Cream Cheese Frosting:
- 1 cup (225g) unsalted butter (softened)
- 16 oz (450g) full-fat cream cheese (room temperature)
- 4 cups (480g) powdered sugar (sifted)
- 1 tbsp vanilla extract
- ¼ tsp salt
For Garnish:
- Extra chopped walnuts or pecans
- Light dusting of cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves until well combined.
- In another bowl, whisk the oil, eggs, vanilla extract, and buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined.
- Fold in the grated carrots, drained pineapple, and chopped nuts. Be careful not to overmix.
- Divide the batter evenly between the two prepared cake pans. Smooth out the tops.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- In a large bowl, beat the butter and cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy (about 2 minutes).
- Add the powdered sugar, vanilla extract, and salt, and continue beating on low speed for 30 seconds. Increase to high speed and beat for another 2-3 minutes until light and fluffy.
- Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting evenly over the top.
- Place the second cake layer on top and spread another layer of frosting over it.
- Apply the remaining frosting over the entire cake, smoothing it out with a spatula.
- Garnish with chopped walnuts or pecans and a light dusting of cinnamon.
- Let the cake rest for 30 minutes before slicing for the best texture.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
What Ingredients Are Essential For Cream Cheese Frosting?
To create a delicious cream cheese frosting, you’ll need the following simple ingredients:
- Cream Cheese: Use full-fat cream cheese for a rich and creamy texture.
- Unsalted Butter: Softened butter adds smoothness and enhances flavor.
- Powdered Sugar: Also known as icing sugar, it sweetens the frosting and provides a smooth consistency.
- Vanilla Extract: A splash of vanilla adds a delightful aroma and depth of flavor.
Can I Add Pineapple Or Nuts To My Carrot Cake?
Adding pineapple and nuts to your carrot cake can enhance its flavor and texture. Here are some tips to guide you:
- Pineapple: Incorporating crushed pineapple adds moisture and a subtle sweetness to the cake. Ensure you drain the pineapple well to prevent excess liquid in the batter.
- Nuts: Chopped nuts, such as walnuts or pecans, introduce a pleasant crunch and nutty flavor. Toasting them lightly before adding can enhance their taste.
- Balancing Flavors: When adding these ingredients, consider reducing the sugar slightly to maintain balance, as both pineapple and nuts contribute sweetness.
- Texture Consideration: Be mindful of the batter’s consistency; too many add-ins can make the cake dense.
- Allergies: Always check if those enjoying the cake have nut allergies before including nuts.
Does Cream Cheese Frosting Need To Be Refrigerated?
Yes, cream cheese frosting should be refrigerated to keep it safe and fresh. Here are some simple tips to help you:
- Refrigerate Promptly: After frosting your cake or cupcakes, place them in the refrigerator. This prevents harmful bacteria from growing.
- Use Airtight Containers: Store your frosted desserts in airtight containers to keep them moist and prevent them from absorbing other odors.
- Bring to Room Temperature Before Serving: Before enjoying your cake, let it sit out for about 30 minutes. This helps the frosting soften and taste its best.
- Consume Within a Few Days: For the best flavor and safety, eat your refrigerated, frosted desserts within 3 to 5 days.
Can I Make Carrot Cake Cupcakes Instead Of A Whole Cake?
Yes! Carrot cake cupcakes are a fantastic alternative to a whole cake. They’re easier to serve, bake faster, and make for perfect individual portions. To ensure they turn out soft, moist, and delicious, follow these simple tips:
- Grate Carrots Finely: Smaller shreds of carrot blend better into the batter, making the cupcakes soft and moist.
- Don’t Overmix the Batter: Stir gently until everything is combined. Overmixing can make the cupcakes dense instead of fluffy.
- Use the Right Amount of Batter: Fill cupcake liners about two-thirds full to allow them to rise properly.
- Adjust the Baking Time: Cupcakes bake faster than a full cake. Check them after 18–20 minutes by inserting a toothpick—if it comes out clean, they’re done.
- Let Them Cool Completely: Before adding frosting, ensure the cupcakes are fully cooled so the frosting stays firm and doesn’t melt.
- Choose the Right Frosting Consistency: A slightly thicker cream cheese frosting holds its shape better when piped onto cupcakes.
What Spices Are Commonly Used In Carrot Cake Recipes?
Carrot cake is loved for its warm and inviting flavors, achieved by incorporating a blend of aromatic spices. Here’s a list of commonly used spices that give carrot cake its distinctive taste:
- Cinnamon: Adds a sweet and spicy warmth.
- Nutmeg: Provides a slightly sweet and nutty flavor.
- Ginger: Introduces a mild spicy kick.
- Cloves: Imparts a strong, pungent aroma.
- Allspice: Offers a combination of cinnamon, nutmeg, and clove flavors.
- Cardamom: Lends a sweet, floral note.
How Can I Prevent My Carrot Cake From Being Too Dense?
Here are some simple and effective tips to prevent your carrot cake from being too dense:
- Measure Ingredients Accurately: Using too much flour can make your cake heavy. Spoon flour into the measuring cup and level it off instead of scooping directly.
- Whisk Eggs and Sugar Well: Beating eggs and sugar together traps air, making the cake lighter.
- Add Oil Slowly: Pour oil gradually while mixing to avoid deflating the batter.
- Avoid Overmixing: Stir the batter just until everything is combined to prevent a tough texture.
- Use Fresh Leavening Agents: Old baking powder or baking soda may not work well, so always check their freshness.
- Grate Carrots Finely: Large carrot pieces can add too much moisture and weight; finely grated carrots blend better into the batter.
- Preheat the Oven Properly: Baking at the right temperature ensures even rising and a fluffy texture.
How Should I Store Carrot Cake With Cream Cheese Frosting?
Here are some useful tips to store carrot cake with cream cheese frosting properly:
- Refrigerate Promptly: Once the cake has cooled and been frosted, place it in the refrigerator to keep it fresh.
- Use an Airtight Container: Store the cake in a tightly sealed container to maintain moisture and prevent it from absorbing other food smells.
- Wrap Properly: If you don’t have a container, wrap the cake tightly with plastic wrap to prevent it from drying out.
- Consume Within 3-5 Days: For the best taste and texture, eat the cake within this timeframe.
- Freeze for Longer Storage: If you want to keep the cake for a longer time, wrap it well and freeze it. When ready to eat, let it thaw in the refrigerator overnight.
Can I Freeze Carrot Cake With Cream Cheese Frosting?
Freezing carrot cake with cream cheese frosting is a great way to enjoy this delicious dessert later. Here are some simple tips to ensure your cake stays tasty:
- Cool Completely: Before freezing, let the cake cool entirely. This prevents moisture buildup, which can cause ice crystals.
- Pre-Freeze the Cake: Place the cooled, frosted cake in the freezer uncovered for about an hour. This hardens the frosting, making it easier to wrap without sticking.
- Wrap Securely: After pre-freezing, wrap the cake tightly in plastic wrap, ensuring no part is exposed. Then, add a layer of aluminum foil for extra protection against freezer burn.
- Label and Date: Write the date on the wrapped cake. This helps you keep track of how long it’s been stored.
- Store Properly: Place the wrapped cake in an airtight container or a freezer-safe bag to maintain its freshness.
- Freeze Promptly: For best results, freeze the cake within two days of baking to preserve its flavor and texture.
- Avoid Refreezing: Once thawed, do not refreeze the cake, as this can affect its quality.